© 2001-2013 Viking Range, LLC. All Rights Reserved.
= Owner's Exclusive Content
The Viking Store
1745 Peachtree Street, NE
Atlanta, GA 30309-2404
Monday-Friday: 10 am-9 pm
Saturday: 10 am-6 pm
Sunday: noon-6 pm
If you have a passion for cooking and wish to expand your culinary skills, then VU:2 is for you. The second installment of our wildly popular Viking University series, VU:2 is highly educational, personally rewarding and fabulously fun. In this exciting new series, we’ll hone in on specific types of cookery while preparing gourmet dishes with an undeniable “wow” factor. Never again will you suffer with fallen soufflés or dull, lifeless vegetables. Tender, flaky fish, succulent meats and poultry and loads of other delicious dishes are featured in this impressive repertoire. At the end of the series, you will have a strong and well-rounded background in all aspects of gourmet cooking. Join us once a week for 3 hours of hands-on instruction in this unique 6-week series. VU:2 – it’s the next step in your culinary education.
(Although not required, we recommend students begin with Viking University to achieve a solid culinary foundation. Continue with VU:2 for more advanced techniques.)
ADVANCED VIKING CLASSICS I: BREAKFAST COOKERY: The Perfect Omelet; Almond-Crusted French Toast with Blueberry Maple Syrup; Brown Sugar Bacon; Hash Brown Potatoes; Cinnamon Apple Scones with Maple Glaze. Bonus Recipes: Apple Turkey Sausage; Mushroom and Asparagus Strata; Poached Eggs; Balsamic Bloody Marys.
ADVANCED VIKING CLASSICS II: VEGETABLE COOKERY: Eggplant and Roasted Red Pepper Terrine; Individual Spinach Soufflé; Sautéed Green Beans (with variations); Glazed Carrots (with variations); Braised Greens. Bonus Recipes: Broccoli Amandine; Cauliflower Mash; Shredded Brussels Sprouts with Crispy Prosciutto; Asparagus with Manchego and Serrano Ham.
ADVANCED VIKING CLASSICS III: GRAIN, POTATO, PASTA AND RICE COOKERY: Risotto Milanese; Creamy Polenta with Mushroom Ragu; Couscous Salad; Roasted Maple Sweet Potato Fries; Basmati Rice Pilaf; Rosemary Shrimp Pasta. Bonus Recipes: Lasagna; Wild Rice Salad; Rice Pudding with Crystallized Almonds; Roasted Yukon Gold Potato Salad.
ADVANCED VIKING CLASSICS IV: POULTRY COOKERY: Chicken with 40 Cloves of Garlic; Stuffed Quail; Turkey Scaloppine; Pan-Seared Duck Breasts; Chicken Under a Brick. Bonus Recipes: Best-Ever Crispy Fried Chicken; Oven-Roasted Breast of Turkey with Maple Peppercorn Glaze; Spicy Bacon-Wrapped Duck Bites; Grilled Five-Spice Quail on Mixed Greens with Shoyo Ginger Vinaigrette.
ADVANCED VIKING CLASSICS V: FISH AND SHELLFISH COOKERY: Grilled Fish with Seasonal Fruit Salsa; Crabcakes with Lemon-Dill Mayonnaise (with variations); Pan-Seared Sea Scallops with Lemon Brown Butter; Fish Cooked in Parchment Paper; Shrimp and Asparagus Crêpes. Bonus Recipes: Fantail Shrimp; Lobster Bisque with Brandy Cream; Salt-Baked Whole Snapper with Fresh Herbs and Olive Oil; Hot-Smoked Salmon with Cucumber Crème Fraîche.
ADVANCED VIKING CLASSICS VI: MEAT COOKERY: Individual Beef Wellington; Roasted Rack of Lamb with Rosemary Merlot Demi-Glace; Mediterranean Kebabs with Warm Pitas; Braised Short Ribs; Brined, Stuffed and Seared Pork Chops. Bonus Recipes: Cowboy Steak au Poivre; Tuscan Grilled Veal Chops; Pan-Seared Medallions of Venison with Red Wine Sauce; Tuscan Roast Pork Loin.
Adult classes are designed for students 16 years of age or older. (Note: Students must be 21 years of age to consume alcohol.)